How to make scotch eggs

“I don’t want my signature dish to be a scotch egg”, pleads Henry Herbert, the head chef at The Coach and Horses. It might be a little late for that after a whole group of bloggers and Qype members spent the night at a Scotch Egg master class with Henry. We each got to make our own scotch egg which was brilliant, although ours did not look quite as perfectly shaped as Henry’s. The secret to a great scotch egg according to Henry is lots of seasoning (he claims one of the main differences between home cooks and chefs is the liberal use of seasoning), double dipping in Panko the super dry and crunchy Japanese bread crumbs and serving the egg warm.
Henry and his beloved Colemans mustard
Fortum and Mason claim to have invented the scotch egg as a snack for weary travellers to eat on their way home. Although they did serve their scotch eggs with gravy which must have made it a little more difficult to transport. The Fortum and Mason style scotch egg is a hot snack and Henry advocates this as the best way to serve them. The mass manufactured cold scotch eggs you get at service stations on the motor ways are a blight on the good name of the Scotch egg in his view. You could make the scotch eggs up to the breadcrumb stage and keep them in the fridge before frying and serving them at the final second. This is Henry’s recipe for the perfect scotch eggs.
Rolling the egg in the pork mixture
6 eggs
300g minced pork
6 shallots thinly sliced
1 tsp butter
3 tbs English mustard
1 tb cayenne pepper
1 tb mace
1 tb fresh sage finely chopped
Salt and pepper to season
2 eggs
1/2 cup milk
100g flour
100g Panko

The eggs ready to be fried
1. Soft boil the six eggs for around seven minutes and then shell.
2. Fry the shallots over a low heat with the butter until they are soft.
3. Mix together the pork mince, shallots, sage, cayenne pepper and sage and season liberally with salt and pepper. Divide the mixture into six portions.
4. Mix the two remaining eggs with the milk and season with salt and pepper to create an egg mixture. Place this in a bowl and place the flour and Panko in two separate bowls.
5. Place one portion of the pork mixture on a piece of cling film and flatten and then place the egg on top of the pork mixture. Use the cling film to roll the pork into a sausage around the egg and then remove the cling film and use your hands to shape the pork so that it covers the whole egg and forms an egg shape.
6. Dip the pork covered egg in the flour, then in the egg mixture and finally in the Panko. Dip again in the flour and Panko to ensure a double coating.
7. Repeat steps 5 and 6 for each egg.
8. Deep fry the eggs for 2 minutes until the exterior is crispy and golden. If you don’t have a deep fryer (join the club) Henry suggests shallow frying the eggs in 1cm of rapeseed oil or sunflower oil.
9. Preheat the oven to 180C and bake the fried eggs for 8 minutes. Serve warm.
Ready to eat – scotch egg
Details: The Coach and Horses, 26-28 Ray Street, Clerkenwell EC1R 3DJ (Ph 020 7278 8990)
If you liked reading this you might be interested in this recipe for crab croquettes (another excellent bar snack) or if you are looking for great scotch eggs in London, another option besides the Coach and Horses is The Bull and Last in Kentish town.
Gourmet Chick attended this event as a guest of Qype.

Coach & Horses on Urbanspoon


  1. I have always wondered how to make scotch eggs and now, I have the answer! Thanks for this instructive post!

  2. Looks delicious!
    I made scotch eggs recently and the main weakness was not enough seasoning!

  3. I’m not much of one in the kitchen but one time I made Scotch eggs with Chinese five-spice powder in the pork mix. They were quite tasty even if I say so myself.

  4. I have said this many times, but when making any kind of pie filling or minced meat coating I always fry a little patty off for taste testing.

    I haven’t made scotch eggs before, but these look delicious – I’ve had the bar snacks at the Coach & Horses and was really impressed.

  5. Yeah I agree with Lizzie Kavey, when making anything like a pork pie or scotch eggs or burgers then the key is to fry a little bit to check the seasoning. Don’t mean that to sound patronising – just because you said you only found out about the seasoning afterwards.

    I made scotch eggs about a year ago now but they were hard in the middle. I need to make them again so that they are runny! Got some panko crumbs hanging around so that should do the trick.

  6. It’s high time the scotch egg was resurrected from it’s current status as garage forecourt snack. There’s no snobbery about sausages so there’s equal scope for scotch eggs to be just as good. Never had a dippy one before!

  7. Oooh – I could get the point of Scotch eggs if they all looked like THAT! Only had experience with the yukky supermarket ones which are indeed a blight…

  8. Thankyou so much for sharing that recipe! 😀 I’ve only had the cold variety and I’ve often thought that it sounds better than it tastes but I think the hot version does look infinitely better 🙂

  9. This looks absolutely fantastic. I’ve never been a fan of scotch eggs, but this could really sway me!

    I must get myself along to one of these events!

    Toodle pip.

  10. What a great thing to learn! I agree, seeing a runny egg makes it so much more appetising for me.

  11. Great Post Gourmet chick!The Scotch Eggs in the Coach and Horses are bloody gorgeous, would love to try and re-create these at home.

  12. Great post Cara. Would love to have a go at making these. Thanks!

  13. Oh my goodness, what an amazing workshop. Your scotch egg looks super delicious. xx

  14. Mathilde -yes all is revealed

    Kavey – Henry’s mix contained so much salt that I was a bit shocked by the quantity used but I have to say it was delicious

    Mr Noodles – Love the idea of adding Chinese 5 spice powder

    Lizzie – Great tip

    Helen – Yes I think the runny centres made all the difference but they need to be not too runny so that you can safely peel the egg in the first instance.

    Sarah – I agree sausages have become pretty gourmet in recent years so it is probably time to put the gourmet back into scotch eggs as well.

    Jeanne – they were very different from the supermarket style ones.

    Lorraine – the runny yolks really made the difference in my view.

    Robin – anyone can attend if you sign up to the Qypers Love Events group.

    Lex Eat – thanks very much.

    Dan – I am keen to try out the rest of their bar snacks now.

    Graphic Foodie – thanks you should they were fun to make.

    Wee Birdy – it was a great master class. Henry did a fantastic job in explaining all the little tricks to us (like using cling film).

  15. I love scotch eggs and the runny yolk looks superb. These days though, I oven bake mine, wrapped in bacon…..heavenly. I’ve even made them with quails eggs….Definitely a classic!

  16. Looks and sounds utterly heavenly. Why can’t all pubs serve scotch eggs like these puppies? I agree with Lizzie… it’s all about cooking a little pattie first to test the seasoning. Works a treat when making sausages.

  17. Thanks for the great post. You can also make scotch ‘eggs’ with different fillings – try cheese mixed with Branston Pickle, or chopped date and blue cheese. Also, for a traditional egg, some black pudding chopped into the sausage mix works well. And for a change, you can use crushed smokey bacon crisps as a coating instead of breadcrumbs.

    As you may have guessed, I’m keen on scotch eggs!!!

  18. Kitchen Butterfly – Oh will have to try oven baked

    Browners – Good tip

    Charlotte Castle – Love the idea of the black pudding in the filling.

  19. great recipe for scotch eggs. i skipped the oven because that’s too much cooking if you want the yolk runny. just make a thin layer of the sausage and cook it less, this recipe is golden.

  20. Indeed, these look delicious. I just had Scotch eggs this morning, but they were hard-boiled and cold. I want them warm and runny!

    One problem, though: You mention mustard in the ingredients, but you don’t say when or where to add it in the recipe!

  21. Erica – Glad it worked for you

    Anon – Warm and runny is so much better. Sorry about the mustard omission – you mix it in at step 3.

  22. I tried this for my New Year family dinner and they were the talk of the

    I used minced beef instead of pork and left it in the oven a little longer. Using the cling film to coat and shape the eggs was time consuming, as i had to make a score of eggs.

    Instead, I used my palms to shape the eggs and used water to wet my hands after shaping every two eggs or so in order to cope with the flower, egg , panko mixture sticking on my palms and making the egg shaping difficult.

  23. Hi Jude – Great idea for NYE and thanks for the tip about making large quantities. Glad to hear it worked out.

  24. Thank you.

    -Jessica 🙂

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